Crispy Lamb Meatballs With Tahini Yogurt

Makes: 2 entrée portions. One serving size as seen.

INGREDIENTS

Group A: Turmeric Risotto

• 2 tbsp Arborio rice

• 6 tbsp chicken or vegetable broth

• ½ tsp butter or olive oil

• ¼ tsp ground turmeric

• ¼ tsp oregano

• ¼ tsp minced fresh parsley

• Parmigiano reggiano cheese

Group B: Lamb Meatballs

• 100 g ground lamb

• ½ tsp whole coriander seeds

• ¼ tsp ground cumin

• ½ tsp ground paprika

• Salt & pepper, to taste

• ½ cup goat feta crumbles

• ½ cup shaved parmigiano reggiano  

• ½ cup cooked turmeric risotto

• 3 tbsp plain mayonnaise

• ½ cup panko crumbs

Group C: Condiments

• 1 ¾ cups plain greek yogurt

• 1 tbsp tahini

• Dates

• Olive oil

• Fresh parsley

• Crisp shallots

• Pomegranate seeds

• Lemon juice

Group D: Pomegranate & Wine Sauce

• Full recipe here.

RECIPE NOTES

1. Making the risotto a day or two in advance will not only help cut some cooking time day of, but also allow its flavours to seep in more.

2. Chinese sesame paste works as a good substitute for tahini in a pinch, but ensure that you start with half the quantity specified for tahini, since pure sesame paste has a slightly stronger aroma and flavour. 

3. Feel free to substitute the cheeses mentioned with ones of your choice, but avoid using very soft cheeses (like brie), or the cheese will ooze out of the meatballs when cooking them in the oven.

METHOD

Pomegranate & Wine Sauce

• Make the sauce per this recipe.

Turmeric Risotto

1. In the same saucepan as before, heat the butter or olive oil over medium heat.

2. Add the Arborio rice and stir for about 1 minute until lightly toasted.

3. Add the broth, 2 tbsp at a time, stirring frequently. Add in the turmeric herbs, salt, & pepper. Mix well. Wait for the liquid to absorb before adding more. Repeat until the rice is tender and creamy (about 15 minutes).

4. Stir in the parmigiano and set aside.

Lamb Meatballs

1. Preheat the oven to 400 F.

2. In the same saucepan as before, heat some olive oil, and add the ground lamb and spices. Add a teaspoon or more of water, to help break down the large chunks of ground lamb.

3. Cook on medium high heat till the lamb is properly browned.

4. Let it cool down fully before mixing in the cooked risotto, feta cheese, and parmesan cheese.

5. Divvy the mixture into 5 or 6 equal portions and shape them into balls using your palms.

6. Coat each meatball with a layer of mayonnaise. This is an efficient substitute for an egg wash, since mayo is made of egg yolks, and there is no issue of storage or wastage of the remaining egg. 

7. Then toss the meatballs in the panko crumbs until fully coated. Bake in the oven for 20 minutes, turning the tray around halfway through.

8. Let them cool a bit at room temperature before plating.

Plating

1. Whisk the yogurt, tahini, and lemon juice with some salt and pepper, to form a smooth dip.

2. Add a few dollops onto a plate and spread it a bit. 

3. Layer with dollops of the pomegranate wine sauce.

4. Place 3 crisp meatballs on the bed of yogurt.

5. Drizzle olive oil and garnish with fresh parsley, crispy shallots, minced dates, and some pomegranate seeds.

6. Pour yourself a glass of the cab sauv, and enjoy this pairing!